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Le Chaudron recipe
Sauce Quattro Formaggi
Four-cheese sauce
⏱ 15 minServes 4Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 ml (1¼ cups)heavy cream
100 g (3½ oz)Gorgonzola dolce
100 g (3½ oz)finely grated Parmesan
100 g (3½ oz)buffalo mozzarella, shredded
100 g (3½ oz)grated Italian fontina
50 g (2 oz)unsalted butter
1 pinchgrated nutmeg
1 pinchfreshly ground pepper
- 300 ml (1¼ cups) heavy cream
- 100 g (3½ oz) Gorgonzola dolce
- 100 g (3½ oz) finely grated Parmesan
- 100 g (3½ oz) buffalo mozzarella, shredded
- 100 g (3½ oz) grated Italian fontina
- 50 g (2 oz) unsalted butter
- 1 pinch grated nutmeg
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in a large sauté pan over low heat without browning.
- Pour in the cream and bring to a gentle simmer, stirring with a wooden spoon.
- Let the cream thicken over low heat for 3 minutes.
- Crumble in the Gorgonzola and whisk until melted.
- Gradually whisk in the Parmesan, mozzarella and fontina.
- Keep whisking gently until all the cheese has melted and the sauce is smooth.
- Grate in some nutmeg, adjust the seasoning and serve right away over hot fresh pasta.
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